Pan Seared Salmon With Corn Chowder

Summary

Yield	4 Servings

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Salmon

filets salmon, 5 oz. each, skin on

salt and pepper

canola oil, for searing

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Chowder

3 slices

bacon, cut crosswise into thin strips

1⁄4 cup

Maui onions, finely diced

1⁄2 teaspoon

fresh thyme leaves

2 tablespoons

Butter

2 cups

fresh corn

1⁄2 pound

fingerling potatoes, sliced into 1/4 inch coins

1 cup

bottled clam juicce

1 cup

heavy cream

1⁄4 cup

green onions, sliced

Cook bacon in a 4 to 5-quart heavy pot over medium heat, stirring until slightly browned but not crisp.
Add onions and thyme to bacon along with 1 tablespoon butter.
Cook, stirring for 2 minutes.
Stir in corn, potatoes, clam juice, and ½ teaspoon pepper and bring to a rolling boil, uncovered.
Add half and half, and remaining tablespoon butter. Cook, stirring, until slightly thickened. Add in green onions. Season with salt and pepper.
Heat a thick bottom pan to medium high.
Season the filet with salt and pepper.
Add 2 tablespoons canola oil into the pan and place the filet in the pan skin side down.
Cook for 4 minutes until the skin is crisp.
Flip over and cook for 2 minutes until the filet is cooked through.
Repeat with the other filets. Add more oil as needed.
Place a generous amount of chowder in a bowl, and top with a piece of fish. Garnish with corn sprouts.